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Batter-Dipped Fondue Meatballs Recipe
   
Recipe Categories: Beef Recipes   |   Ground Beef Recipes   |   Meat Dishes
Average Rating: (2 votes)
Yield: 12 Servings
 
Ingredients
  1 1/2  lb Ground Chuck  
  1/4  c Bread Crumbs; Dry  
  1  ts Garlic Salt  
  1/2  c Butter; Do NOT UseMargarine *  
  1  ea Egg; Large  
  2  tb Beer Or Apple Juice  
  2  c Salad Oil  
  FROTHY BATTER:  
  1  c Biscuit Baking Mix; Bisquick  
  1  ea Egg; Lg  
  1/2  c Beer Or Apple Juice  
  MUSTARD SAUCE:  
  1/2  c Mayonnaise Or Salad Dressing  
  1  tb Onion; Finely Chopped  
  2  tb Mustard; Prepared  
  HORSERADISH SAUCE:  
  1/2  c Dairy Sour Cream  
  1/8  ts Worcestershire Sauce  
  1  tb Horseradish  
 
Instructions
 
  * NOTE: You can omit the butter and increase the salad oil to 2 1/2

 
  1. Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces.

 
  NOTE: These meatballs can also be cooked without the batter.

 
  2. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy. )

 
  3. MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.

 
   


 
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